Chilaquiles Burgers Recipes

CHIPOTLE CHILAQUILES

Chipotle Chilaquiles image

"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.

Provided by Anne Burrell

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and chopped
1 jalapeno pepper, seeded and finely diced
2 to 3 links fresh chorizo, casings removed, meat crumbled
1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included
1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier)
1 28-ounce can plum tomatoes, passed through a food mill
Canola oil, for frying
10 6-inch corn tortillas, cut into sixths
1 1/2 cups grated Oaxaca or Monterey Jack cheese
1 1/2 cups crumbled queso fresco cheese
6 large eggs
1 lime, cut into wedges, for serving
1 cup Mexican crema or sour cream

Steps:

Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.

CHILAQUILES BREAKFAST CASSEROLE

Chilaquiles Breakfast Casserole image

This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.

Provided by Ortega

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

⅔ cup rice vinegar
2 tablespoons water
½ teaspoon salt
½ teaspoon white sugar
1 cup thinly sliced red onion
1 pound mild breakfast sausage
1 (4 ounce) can Ortega® Diced Green Chiles, drained
2 (8 ounce) bottles Ortega® Mild Taco Sauce
½ cup water
2 (5.8 ounce) packages Ortega® Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces
6 large eggs
¾ cup shredded white Cheddar cheese
2 tomatoes, diced
¼ cup thinly sliced radishes

Steps:

In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
Preheat the oven to 350 degrees F (175 degrees C).
Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g

HAMBURGER CHILAQUILES

Hamburger Chilaquiles image

The name is pronounced "chee-la-KEE-lays"...whenever I make it, friends and family pronounce it "delicious"!-Karen Medford, East Camden, Arkansas

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
1envelope taco seasoning
1 can (4 ounces) chopped green chilies
1 can (28 ounces) diced tomatoes, undrained
6 ounces tortilla chips
4 cups shredded Monterey Jack cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain. Stir in taco seasoning, chilies and tomatoes. Simmer, uncovered, for 15 minutes. , Place half the tortilla chips in a 13x9-in. baking dish. Layer half of the meat mixture and half of the Monterey Jack cheese over the tortilla chips. Repeat layers. , Bake at 350° for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through.

Nutrition Facts :

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